These pork sausages are bursting with flavour, while colcannon (an Irish dish of mashed potato & spinach) plus silky gravy completes the feeling of comfort.
Bangers, Mash & Gravy
Bangers, Mash & Gravy
with Irish mashed potato, fresh salad leaves & gravy
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 65 minutes
Ingredients:
- Chicken
- Chicken Stock
- Cornflour
- Fresh Chives
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Pork Sausages
- Potato Chunks
- Salad Leaves
- Spinach
- Tangy Dijon Dressing
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Salt & Pepper
- Butter (optional)
- Milk (optional)
- Sugar/Sweetener/Honey
IT’S GETTING HOT IN HERE
Place a pot over a medium-high heat with 1-2cm of water covering the base. Once simmering, add in the shredded spinach and pop on a lid. Cook for 2-3 minutes until bright green and softened. Drain on completion and transfer to a bowl. Cover to keep warm and set aside. Add the potato pieces to the pot and submerge in salted water. Cover with a lid and place over a medium-high heat. Once boiling, cook for 10-12 minutes until soft. Drain on completion and return to the pot. Replace the lid and set aside to keep warm.
WHILE THE TATERS ARE BUBBLING...
Start your gravy! Boil the kettle. Dilute the stock with 150ml of boiling water. Place the cornflour in a small bowl and gradually mix in 5ml of diluted stock until a runny paste forms. Set aside for step 4. Place a saucepan over a medium heat with a drizzle of oil or knob of butter. When hot, fry the sliced onion for 7-8 minutes until caramelised, shifting occasionally.
POPPIN’ BANGERS
While the onion is frying, place a second pan over a medium-high heat with a drizzle of oil. When hot, fry the sausages for 10-15 minutes until dark gold and cooked through, shifting every 2-3 minutes. Once cooked, remove from the heat and allow to rest in the pan for 5 minutes.
CREAMY IRISH-STYLE GRAVY
When the onion is caramelised, add in the grated garlic and fry for 30-60 seconds until fragrant, shifting continuously. Whisk in the remaining stock and the cornflour paste until well combined. Lower the heat slightly and allow to reduce for 6-8 minutes until thick, stirring occasionally. Season with a sweetener of choice to taste. Remove the saucepan from the heat, cover to keep warm, and set aside for serving.
COLCANNON & TANGY LEAVES
Add a splash of milk or water to the potato and pop in a knob of butter or coconut oil (optional). Mash with a fork or potato masher until smooth. Mix in the spinach and the chopped chives until combined. Season to taste and set aside for serving. Toss the rinsed salad leaves with the Dijon dressing, a drizzle of oil, and some seasoning.
PUB GRUB IS UP!
Make a bed of colcannon and top with the juicy pork bangers. Smother in silky gravy and serve with the leaves on the side. Just look at that, Chef!
Spinach - 50g
Potato Chunks - 250g
Chicken Stock - 7,5ml
Cornflour - 5ml
Onion - 1
Pork Sausages - 180g
Garlic Clove - 1
Fresh Chives - 4g
Salad Leaves - 20g
Tangy Dijon Dressing - 11,25ml
IT’S GETTING HOT IN HERE
Place a pot over a medium-high heat with 1-2cm of water covering the base. Once simmering, add in the shredded spinach and pop on a lid. Cook for 3-4 minutes until bright green and softened. Drain on completion and transfer to a bowl. Cover to keep warm and set aside. Add the potato pieces to the pot and submerge in salted water. Cover with a lid and place over a medium-high heat. Once boiling, cook for 12-15 minutes until soft. Drain on completion and return to the pot. Replace the lid and set aside to keep warm.
WHILE THE TATERS ARE BUBBLING...
Start your gravy! Boil the kettle. Dilute the stock with 300ml of boiling water. Place the cornflour in a small bowl and gradually mix in 8ml of diluted stock until a runny paste forms. Set aside for step 4. Place a saucepan over a medium heat with a drizzle of oil or knob of butter. When hot, fry the sliced onion for 9-10 minutes until caramelised, shifting occasionally.
POPPIN’ BANGERS
While the onion is frying, place a second pan over a medium-high heat with a drizzle of oil. When hot, fry the sausages for 10-15 minutes until dark gold and cooked through, shifting every 2-3 minutes. Once cooked, remove from the heat and allow to rest in the pan for 5 minutes.
CREAMY IRISH-STYLE GRAVY
When the onion is caramelised, add in the grated garlic and fry for 30-60 seconds until fragrant, shifting continuously. Whisk in the remaining stock and the cornflour paste, until well combined. Lower the heat slightly and allow to reduce for 6-8 minutes until thick, stirring occasionally. Season with a sweetener of choice to taste. Remove the saucepan from the heat, cover to keep warm, and set aside for serving.
COLCANNON & TANGY LEAVES
Add a splash of milk or water to the potato and pop in a knob of butter or coconut oil (optional). Mash with a fork or potato masher until smooth. Mix in the spinach and the chopped chives until combined. Season to taste and set aside for serving. Toss the rinsed salad leaves with the Dijon dressing, a drizzle of oil, and some seasoning.
PUB GRUB IS UP!
Make a bed of colcannon and top with the juicy pork bangers. Smother in silky gravy and serve with the leaves on the side. Just look at that, Chef!
Spinach - 100g
Potato Chunks - 500g
Chicken Stock - 15ml
Cornflour - 10ml
Onion - 1
Pork Sausages - 360g
Garlic Cloves - 2
Fresh Chives - 8g
Salad Leaves - 40g
Tangy Dijon Dressing - 22,5ml
IT’S GETTING HOT IN HERE
Place a large pot over a medium-high heat with 1-2cm of water covering the base. Once simmering, add in the shredded spinach and pop on a lid. Cook for 4-5 minutes until bright green and softened. Drain on completion and transfer to a bowl. Cover to keep warm and set aside. Add the potato pieces to the pot and submerge in salted water. Cover with a lid and place over a medium-high heat. Once boiling, cook for 15-20 minutes until soft. Drain on completion and return to the pot. Replace the lid and set aside to keep warm.
WHILE THE TATERS ARE BUBBLING...
Start your gravy! Boil the kettle. Dilute the stock with 450ml of boiling water. Place the cornflour in a small bowl and gradually mix in 10ml of diluted stock until a runny paste forms. Set aside for step 4. Place a large saucepan over a medium heat with a drizzle of oil or knob of butter. When hot, fry the sliced onion for 10-12 minutes until caramelised, shifting occasionally.
POPPIN’ BANGERS
While the onion is frying, place a second pan over a medium-high heat with a drizzle of oil. When hot, fry the sausages for 10-15 minutes until dark gold and cooked through, shifting every 2-3 minutes. Once cooked, remove from the heat and allow to rest in the pan for 5 minutes.
CREAMY IRISH-STYLE GRAVY
When the onion is caramelised, add in the grated garlic and fry for 30-60 seconds until fragrant, shifting continuously. Whisk in the remaining stock and the cornflour paste, until well combined. Lower the heat slightly and allow to reduce for 8-10 minutes until thick, stirring occasionally. Season with a sweetener of choice to taste. Remove the saucepan from the heat, cover to keep warm, and set aside for serving.
COLCANNON & TANGY LEAVES
Add a splash of milk or water to the potato and pop in a knob of butter or coconut oil (optional). Mash with a fork or potato masher until smooth. Mix in the spinach and the chopped chives until combined. Season to taste and set aside for serving. Toss the rinsed salad leaves with the Dijon dressing, a drizzle of oil, and some seasoning.
PUB GRUB IS UP!
Make a bed of colcannon and top with the juicy pork bangers. Smother in silky gravy and serve with the leaves on the side. Just look at that, Chef!
Spinach - 150g
Potato Chunks - 750g
Chicken Stock - 22,5ml
Cornflour - 15ml
Onions - 2
Pork Sausages - 540g
Garlic Cloves - 3
Fresh Chives - 12g
Salad Leaves - 60g
Tangy Dijon Dressing - 33,75ml
IT’S GETTING HOT IN HERE
Place a large pot over a medium-high heat with 1-2cm of water covering the base. Once simmering, add in the shredded spinach and pop on a lid. Cook for 4-5 minutes until bright green and softened. Drain on completion and transfer to a bowl. Cover to keep warm and set aside. Add the potato pieces to the pot and submerge in salted water. Cover with a lid and place over a medium-high heat. Once boiling, cook for 15-20 minutes until soft. Drain on completion and return to the pot. Replace the lid and set aside to keep warm.
WHILE THE TATERS ARE BUBBLING...
Start your gravy! Boil the kettle. Dilute the stock with 600ml of boiling water. Place the cornflour in a small bowl and gradually mix in 15ml of diluted stock until a runny paste forms. Set aside for step 4. Place a large saucepan over a medium heat with a drizzle of oil or knob of butter. When hot, fry the sliced onion for 10-12 minutes until caramelised, shifting occasionally.
POPPIN’ BANGERS
While the onion is frying, place a second pan over a medium-high heat with a drizzle of oil. When hot, fry the sausages for 10-15 minutes until dark gold and cooked through, shifting every 2-3 minutes. Once cooked, remove from the heat and allow to rest in the pan for 5 minutes.
CREAMY IRISH-STYLE GRAVY
When the onion is caramelised, add in the grated garlic and fry for 30-60 seconds until fragrant, shifting continuously. Whisk in the remaining stock and the cornflour paste, until well combined. Lower the heat slightly and allow to reduce for 8-10 minutes until thick, stirring occasionally. Season with a sweetener of choice to taste. Remove the saucepan from the heat, cover to keep warm, and set aside for serving.
COLCANNON & TANGY LEAVES
Add a splash of milk or water to the potato and pop in a knob of butter or coconut oil (optional). Mash with a fork or potato masher until smooth. Mix in the spinach and the chopped chives until combined. Season to taste and set aside for serving. Toss the rinsed salad leaves with the Dijon dressing, a drizzle of oil, and some seasoning.
PUB GRUB IS UP!
Make a bed of colcannon and top with the juicy pork bangers. Smother in silky gravy and serve with the leaves on the side. Just look at that, Chef!
Spinach - 200g
Potato Chunks - 1kg
Chicken Stock - 30ml
Cornflour - 20ml
Onions - 2
Pork Sausages - 720g
Garlic Cloves - 4
Fresh Chives - 15g
Salad Leaves - 80g
Tangy Dijon Dressing - 45ml
Woolies Products in this dish
